This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.

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  • Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

245 calories; 15.8 g total fat; 59 mg cholesterol; 1428 mg sodium. 3.9 g carbohydrates; 21.2 g protein; Full Nutrition

Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2014
i am cuban we cook very simple , its better when you made a marinate like mojo so we call it, sour orange, roasted cumin it has to be roasted so you can get the full flavor of the cumin seeds,oregano, black pepper ,sea salt ,lots of minced garlic, and a steak, we usually use a very thin steak like palomilla style(is a cuban thing) .we pound the steak with a hammer or any heavy object , then marinate into that mojo. you can after all the stekeas are marinating acut some white onons rings and dump it together, when frying the steaks please do not let it cook all the way through, or however you like to eat it, then after frying them set them on aside, in the same oil i use olive oil nt much just enough to give them a nice caramelized color outside, then add the onions and some of that mojo, frye the onions until translucients and then add the steaks, and tse them a bit them cover and simmer for just 4 mnts . and then.! que rico! a comer! let us eat with some black bean potage and white rice, fry green plantains mmmm yummy! i hope i help you somehow. Read More
(125)

Most helpful critical review

Rating: 3 stars
02/03/2015
Flavor is good but Rib Eye is always tender. Read More
(3)
137 Ratings
  • 5 star values: 103
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/29/2014
i am cuban we cook very simple , its better when you made a marinate like mojo so we call it, sour orange, roasted cumin it has to be roasted so you can get the full flavor of the cumin seeds,oregano, black pepper ,sea salt ,lots of minced garlic, and a steak, we usually use a very thin steak like palomilla style(is a cuban thing) .we pound the steak with a hammer or any heavy object , then marinate into that mojo. you can after all the stekeas are marinating acut some white onons rings and dump it together, when frying the steaks please do not let it cook all the way through, or however you like to eat it, then after frying them set them on aside, in the same oil i use olive oil nt much just enough to give them a nice caramelized color outside, then add the onions and some of that mojo, frye the onions until translucients and then add the steaks, and tse them a bit them cover and simmer for just 4 mnts . and then.! que rico! a comer! let us eat with some black bean potage and white rice, fry green plantains mmmm yummy! i hope i help you somehow. Read More
(125)
Rating: 5 stars
12/29/2014
i am cuban we cook very simple , its better when you made a marinate like mojo so we call it, sour orange, roasted cumin it has to be roasted so you can get the full flavor of the cumin seeds,oregano, black pepper ,sea salt ,lots of minced garlic, and a steak, we usually use a very thin steak like palomilla style(is a cuban thing) .we pound the steak with a hammer or any heavy object , then marinate into that mojo. you can after all the stekeas are marinating acut some white onons rings and dump it together, when frying the steaks please do not let it cook all the way through, or however you like to eat it, then after frying them set them on aside, in the same oil i use olive oil nt much just enough to give them a nice caramelized color outside, then add the onions and some of that mojo, frye the onions until translucients and then add the steaks, and tse them a bit them cover and simmer for just 4 mnts . and then.! que rico! a comer! let us eat with some black bean potage and white rice, fry green plantains mmmm yummy! i hope i help you somehow. Read More
(125)
Rating: 5 stars
06/05/2013
Used boneless NY strip steaks instead of rib eyes. This marinade gave the steaks a flavor unlike any marinade I've ever used. I live in Florida so I'm accustomed to eating Cuban cuisine (and love it) but this was just really incredibly delicious. I had to go to 3 stores to find the cumin "seeds " but I'm glad I did because that's the first flavor that jumps out at you. Had this for dinner with black beans and yellow rice garnished with chopped onions and an ear of corn on the cob. Just delicious. Read More
(79)
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Rating: 5 stars
01/01/2015
Absolutely delicious marinade! So moist and flavorful. Made exactly as written, perfect for two steaks. You might want to double for more. Great grilling recipe, definitely a do over. Thanks for sharing with AR. Read More
(43)
Rating: 5 stars
07/25/2013
Used Skirt Steak so I could cook it in the frying pan. It was awesome and the hubby loved it. My version of Montreal-style seasoning has a lot of salt in it so for next time I will use less to get a cleaner taste. Read More
(36)
Rating: 4 stars
12/31/2014
Pretty good eats and easy to master. The only difference I would suggest is not to use plain orange juice unless you have to. There are bitter orange products available in stores that cater to those who cook in the "hispanic" manner.... called (1) Mojo Criollo and (2) Naranja Agria. Either one will produce a far superior flavor than plain orange. I have even found them in the bitters/mixes section of my local supermarket's wine department. Read More
(24)
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Rating: 5 stars
08/10/2014
Wow! This was an incredible meal. I made this for my wife and I exactly as stated. The meat was tender moist and tasty. I made garlic roasted potatoes and green beans for sides. Read More
(22)
Rating: 5 stars
12/01/2013
My husband and daughter liked this very well. I used all of the marinade ingredients exactly but I marinated the steak for about 8 hours. I also used top sirloin instead of rib eye both because of the cost and also the fat content. My family said the steak was tender. Thanks! Read More
(16)
Rating: 5 stars
06/26/2013
Awesome! We made the following changes: replaced the orange juice with fresh lime juice and added 1/2 bottle of light colored beer such as Corona to the marinate. Also added 1-2 Tbls fresh chopped garlic. Read More
(12)
Rating: 5 stars
07/13/2014
Three big steaks quickly devoured by my boys and me prepared exactly as described. Fantastic marinade. Read More
(11)
Rating: 3 stars
02/03/2015
Flavor is good but Rib Eye is always tender. Read More
(3)